What makes the best bagel? The Hole Truth
We've been baking New York City bagels for nearly 50 years, and shipping them direct for almost 10, so we know a few things about what makes a really good bagel.
4 Attributes that Make the Best Bagel
1. The Hole
A real bagel always has a clear, discernable hole in its center, which is the result of painstaking proper technique throughout every stage of the bagel-making process. If your bagel has no hole, or a small, "smushed" hole this is a sign that shortcuts were taken!
2. The Shape
Getting a bagel consistently round, not oval, not sort of round, but genuinely round, is not easy. A truly round bagel is the mark of a highly experienced baker.
3. The Bagel's Shell
The crust of the bagel is also critical, because if it doesn't have a sheen plus tiny surface bubbles, it was probably rushed through the fermentation process.
4. Should Be Great On Its Own!
A great bagel doesn't need a mountain of toppings or to be part of an overstuffed sandwich, as is so prevalent on social media these days. Instead, it should stand on its own – tasting great with just a 'lil pat of butter or schmear of cream cheese.
So, look for a perfectly round bagel with a true hole and a lustrous shell with tiny bubbles. Of course, we'd argue that it has to be made in New York City, but that's a discussion for another day😅
Think you know great bagels? Take the Hole Truth Quiz!
